Vanilla Rum Cake Recipe
This Vanilla Rum Cake recipe combines rich vanilla flavor with a subtle rum kick, creating a moist, flavorful dessert. The cake is made with simple ingredients like flour, sugar, eggs, and a splash of rum, then baked to perfection. Topped with a buttery rum glaze, it’s an irresistible treat perfect for any occasion. Enjoy the sweet, aromatic flavor in every bite!
Equipment
- Mixing bowls
- Electric mixer or whisk
- 10-inch Bundt pan (or equivalent)
- Saucepan (for glaze)
- Measuring cups and spoons
- Cooling rack (optional, for cooling the cake)
Ingredients
For the Cake:
- 1 3 1/2 ounce package of instant vanilla pudding
- 1 18 ounce package of yellow cake mix
- 1/4 cup dark rum or light rum for a milder flavor
- 3 large eggs
- 2/3 cup vegetable oil
- 1 cup chopped walnuts optional, but highly recommended for added crunch
- 1/2 cup water
For the Glaze:
- 1/4 cup butter
- 1/4 cup dark rum
- 1/2 cup brown sugar packed
- 1/4 cup water
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent the cake from sticking.
Prepare the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, water, and dark rum. Beat with an electric mixer on medium speed for 2-3 minutes, until smooth and well-combined.
Add Walnuts:
- Gently fold in the chopped walnuts into the cake batter, if using.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully invert the pan onto a serving plate and allow the cake to cool completely.
Prepare the Glaze:
- While the cake cools, make the glaze. In a saucepan over medium heat, combine the butter, dark rum, brown sugar, and water. Stir occasionally until the butter melts and the sugar dissolves. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
Glaze the Cake:
- Once the glaze is ready, drizzle it over the cooled cake. Make sure to cover the cake evenly, allowing the glaze to soak into the cake.
Serve:
- Allow the glaze to set for a few minutes before slicing the cake. Serve and enjoy!
Notes
❖ Alcohol content: The alcohol in the rum will cook off during baking, but some residual alcohol may remain in the cake. If you prefer to make a non-alcoholic version, feel free to replace the rum with extra vanilla extract or rum flavoring.
❖ Make it your own: Feel free to experiment by adding a bit of cinnamon or nutmeg to the batter for extra warmth and flavor. You can also serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!